Monday, March 18, 2013

Shorshe Kashundi Murgi -- Chicken in Mustard Sauce

This had been a hectic weekend.

Wrapping up the final touch up for the book; the fonts, the typos, the excitement, the elation and then the depression.

Until Saturday night I was on a high. Half of Saturday night had been spent online, working with my editor in India and chatting more working while she corrected those last little things. I went to sleep around 3:30 AM Sunday morning and by the time I woke up late on Sunday, it was like I had downed several tequila the night before. And this, when I don't drink and have never really experienced a hangover.

If you have had a baby, painted, created music, worked on a project that sapped your soul, written a book, did anything that you loved so much --- you would understand what I am trying to say. My editor summed it up as "Post partum depression". And she was right. That is what it felt like. There it was, "my baby", the one I nurtured, fed, gave my everything, going out into the big bad world. No longer did I have any control on her fate. She was now left on her own, to chart her own path and be what she wants to be. I will be there to help, standing by the sideline, my heart in my mouth, but my work is done.

I really, truly hope you all will welcome her like your own and be kind. For everything else I will be here.

And if all this talk sounds too cheesy, wait, for there are sharper things in the next para.

So anyway to quell the butterflies in my tummy I made a Shorshe Murgi yesterday night. Again. That pungency and hot green chilli will help clear my sentimental sinuses, I thought.

Since I have made the homemade Kasundi, this dish has become easy peasy and I have done it couple of times in just the last few days. My Ma did this with mustard and garlic ground together to a paste with little yogurt. She added some grated coconut if she had some. I, the new BongMom with a can of coconut milk always in her pantry, used that instead. The result was really good and if you know me, I don't brag. Okay, okay, but only sometimes

Now instead of homemade, if you have a bottle of store bought Kasundi , go ahead and use that. The only thing I worry is, that the quality of your Kashundi will control the dish then. If that bottle is not pungent enough, you can make a little shorshe bata(mustard paste) and add that to supplement the bottled kasundi. Whatever you do, go by the taste and smell and you will arrive at your destination...err at your Shorshe Kashundi Murgi.

So raising a toast to my parents, my daughters, the husband, my friends, you guys and everyone who bore the brunt of my writing, with this " jhanjhalo shorshe murgi". For my excellent editor and her team, I owe you this and more.

If you do not have that, which is a shame, make a mustard paste as follows
Soak1 tbsp Mustard seeds
in a tbsp water for 30 mins

Make a paste ofthe mustard 2 fat clove of garlic1 tbsp yogurt2 green chillisalt to taste
with a splash of water

Heat 2 tbsp Mustard Oil for cooking

Temper the oil with1/4th tsp of Kalonji5 slit green chilli

When the kalojeere sputters and the chilli hisses add2 tsp of ginger-garlic paste Note: I add homemade ginger-garlic paste. You can add minced garlic or just garlic paste

Cook for half a minute and add the chicken pieces.
Sprinkle some more turmeric powder.

Saute the chicken pieces till they loose their raw color and turn golden yellow
If the chicken is releasing water , wait till some of the water dries up.
This takes about 10-15 minutes

Next add3 tbsp of your Kasundi
ORthe mustard paste you madeNote: When using store bough Kasundi depending on its pungency you may have to use more. If it is not hot enough, you need more green chilli too

71 comments:

A big Congratulation and a big hug. I want to have your book now!! the baby is going to go BIG.

Sandeepa amar shorshe murgi is waaay :) after reading yours (Deepa's) I realize mine is far from original :) I will have to make it this way next time... I could gobble up a few bowlful of rice with that lip smacking ras.

We all know how much you have put up an effort for your baby so parting time must have been difficult. But trust me it's going to be super duper hit !! Congratulations and well done...Months of hardwork ...now take rest and sleep well...I agree our recipes are different...Adding coconut milk sounds yummy and in my case it was semi dry...

Congratulations Sandeepa! You write so well that I can't wait for your book. Also thanks for this recipe. I really hope I can find the time and inspiration to make this soon. Take care and good luck! - Mimi

dear sandeepa, your're recipes are wonderful. i'm new to blogging and i've recently come across your're blog. you truly define bengali cokking. cant wait to try out the new dishes..keep up the good work. n do check out my blog.

dear sandeepa, your're recipes are wonderful. i'm new to blogging and i've recently come across your're blog. you truly define bengali cokking. cant wait to try out the new dishes..keep up the good work. n do check out my blog

Here's when you sit back and take a breath and watch as your brain-child does you proud. With all of your beautiful story-telling, it's going to be great. Sending you a virtual hug and tissues along with congratulations.

To begin with, I love your blog and I have been sneaking in your blog for almost a year now and this is my first comment here.Now the part that prompted me to write to you is that someone like me who doesn't like Kashundi (which brings a lot of "rolling eyes" from fellow bongs), is now fascinated by the same after looking at this seducing "shorshe Kashundi Murgi" and I cant wait to cook it and savor it.So, thank you for adding more bongness in me :)

Congrats Sandeepa. No doubts here as to how good the book is going to be if the way you write your blog is anything to go by. Can't wait to see it. And hey nice tip on the store bought kashundi. I will make some of yours and add to it and maybe, just maybe salvage it. Thanks. Chicken sounds yum.

I was looking forward for seeing the recipe after seeing thepic in fb, and now i am really drooling for this, now that FIL andniece is comming ehre for their lunch i have not made any indian dishes, so double drooling.

Congratulations on launching another baby into the world! At least this one won't wake up for 2 am feedings (but then again seeing how it is a cook book, it MAY wake people at 2am with strange cravings for kasundi). I love sorse bata in just about any thing but never associated it with Chicken... (i sort of loathe chicken) I think I want to try this with plump juicy prwans, especially because there is coconut milk in it as well... and I always have shrimp in the fridge.

Heartiest Congratulations! Really really looking forward to reading something you have launched as I am a BIG fan.Have I missed the name of the book? Please can I have it? And yes, as always, this sounds yummy, must make it.

Recently I forwarded the link of this blog to a cousin who is going to spend lot of time in the West in the coming years. She complained of bad experience with cook books and blogs. I told her if I can cook (reading these recipes), so can you and anyone on this planet. Congratulations on writing a book and All the best:) It is indeed a great achievement.

I was telling Ma on the phone that I was missing her Shorshe Murgi, and here it is on your blog :) This was one of the dishes my friends would request from Ma when they came home.I LOVE the book cover, love love it. And I can't wait to get my hands on a copy. Congratulations and hugs, Sandeepa.

Your recepies never cease to show light to me, especially since I hail from Maharashtra and my husband from north .. The cooking style at my I laws is more similar to Bengali.. And when I open any of your recepies, they seem to solve my problem of the day..

Mango kashundi sounded good but since I didn't have mango, I did it with organic tomato.. And it turned out good.. But now I want to use it for some kind of veggie ( we are vegetarians).. Help required

Shorshe Kasundi Murgi is too good... Never before heard about it... Searched the recipe and planned to cook myself but my wife wanted to try the recipe first... So I let her the honour... It is just tooo good... Absolutely great with gorom bhat...

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About Me

Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.She loves to write too and you will find her food spiced up with stories. Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure. A Snapshot of Bengali Cuisine